Coconut Bread

First, I will give you the ingredients for coconut filling. The ingredients for coconut filling and bread are separate and need to be prepared separately: 50 grams of butter, an appropriate amount of egg yolk (half an egg yolk), 50 grams of powdered sugar, 10 grams of milk powder

Soften butter at room temperature, add powdered sugar and beat, then add egg yolks and continue beating evenly, then add coconut and milk powder

Stir evenly

Bread ingredients

Add sugar, salt, milk powder, and egg whites to the bread machine, then add high-gluten flour and finally add yeast

Knead the dough for about ten minutes. When the dough is smooth, add softened butter at room temperature and continue kneading

After about ten minutes, the dough has completely absorbed the butter. Take it out and place it on the chopping board. At this time, the dough is a bit sticky (but don't add dry noodles. If you add too much dry noodles, the dough will be hard and the bread will not be soft.) You can use a scraper to push the dough back and forth on the chopping board to stretch it out

Slowly the dough will become non-sticky

Continue kneading the dough for about 20 minutes and try to pull the dough apart. This will make the dough particularly tensile and not easy to break. It can form a thin film. This is what we often say: when the dough is complete, the bread made in this way will be soft and stringy

The kneaded dough is fermented for about one and a half hours until it is 2-2.5 times its original size

After the fermented dough is removed and deflated, cover the pot or plastic wrap (moisturizing to prevent the dough from drying out) and let it rest for ten minutes